What is it?

With their stunning garnet-red flesh, blood oranges contribute an exotic look to salads or other dishes. They’re less acidic than the more common navels and Valencias, which can make them seem sweeter, with overtones of raspberries and strawberries. Two common varieties at the market areMoros, with dark-purple flesh and a deep-reddish rind; andTaroccos, which are sometimes called “half-blood oranges” because their flesh isn’t quite as red as Moros, and their rind is only blushed with red.

Don’t have it?

Regular navel or Valencia oranges can be substituted.

How to choose:

Blood oranges are not as commonly available as other oranges. Look for them during winter when all oranges—like other citrus fruits—are at their sweetest and juiciest. Choose those that are heavy for their size.

How to prep:

Treat as you would any other oranges, though know they can be a little harder to peel and cut into segments.

How to store:

Store in the refrigerator but let warm up a bit at room temperature before serving.

Recipes

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  Recipe

  Tomato, Blood Orange, and Mango Sangrita

  汤姆Sangrita是传统调制的香ato and fruit juices served as a chaser to a shot of straight tequila. Start with the smaller amount of habanero, and add…

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  Recipe

  Shaved Fennel Salad with Oranges, Black Olives, and Pistachios

  With its sweet and salty flavors, this colorful salad makes a superb first course and would also work well as a side to a rich braise. A short soak in…

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  Recipe

  Steamed Salmon with Fennel and Citrus

  Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

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  Recipe

  Pan-Seared Sea Scallop Salad with Grapefruit and Fennel

  Scallops add welcome richness to a brightly flavored main-course salad.

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  Recipe

  Roasted Carrots with Blood Orange and Rosemary

  Roasting slender carrots whole gives this easy side dish a dressy feel (as does using blood oranges, but regular ones work too). Serve with lamb chops or roast duck.

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  Recipe

  Seared Scallops with Blood Orange-Shallot Sauce

  Though worthy of company, this dish is made with just a few ingredients. Blood orange juice gives the sauce a lovely color, but you could substitute any kind of orange…

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  Recipe

  Atlantic Sea Scallops with Saffron Potatoes and Blood Orange–Meyer Lemon Salsa

  I love the colors of this Sicilian-inspired dish—the deep-red, orange, and yellow tones of the salsa spooned over those white scallops and over the mounds of sienna-hued potatoes remind me…

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  Recipe

  Chocolate Soufflés with Blood Orange Sauce

  The deep, rich chocolate flavor in these individual soufflés comes from a combination of Dutch-processed cocoa powder and unsweetened chocolate in the pastry cream. The blood-orange sauce provides a sweet-tart…

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  Recipe

  Radicchio and Pear Salad

  When it comes to making a salad worth remembering, it’s all about the ingredients: the ripest pears, the freshest radicchio, and the rich, delicious taste of Filippo Berio® Extra Virgin…

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  Recipe

  Pineapple, Papaya, Starfruit, and Blood Orange Salad

  Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.